学术论文获奖

论文奖。1、论文奖因学术会议组织者的级别不同而不同，比如国家级学会召开的全国学术会议，奖励就高，具有一定影响力。2、指导教师奖这个只是一个头衔而已，没有任何的含金量，本来指导教师还有大部分的比赛都是为了收取孩子的考级费和参展费，这才是他们的目的。

⑴撰写的课题《低年级美术教学模式的研究和实践》获区一等奖，市二等奖；⑵撰写的论文《走出传统模式，开拓现代教育新领域》获区一等奖，市二等奖；⑶2003年5月，论文《美术课，让我们充分展现自我》发表在《教育：为学生的发展服务》一书上；⑷撰写的论文《在美术教学过程中推进审美教育的实践与探索》在镇海区中小学美术学科论文评比中获二等奖，市论文评比三等奖；⑸2004年，撰写的论文《挖掘本土文化内涵 丰富美术新课程资源》获市论文评比三等奖，区二等奖；⑹2005年5月，论文《跨越学科界限的美术教育之谈》获宁波市论文评比一等奖；⑺2005年5月，案例《生活教会了我们》获宁波市二等奖；⑻2007年2月，教学设计《环保乐器》获区三等奖；⑼2007年6月，论文《新作业 新口味》获宁波市论文评比一等奖；⑽2008年4月，论文《美术即生活》在中央美术学院和浙江人民美术出版社举办的中小学美术论文评比中获得优秀奖。

截至2013年，在国内外各类刊物发表论文70余篇，其中被SCI期刊收录30余篇，在中文核心期刊发表科研论文30余篇。主编专业书1部，参编教材和专业书2部。获授权发明专利8项，其中第一发明人7项。发表文章（*，通讯作者）Xie,NN, Wang, C, Ao J, Li, B* Non-gastrointestinal-hydrolysis enhances bioavailability and antioxidant efficacy of casein as compared with its in vitro gastrointestinal Food Research International, 51 (2013) 114– IF, 15Li, YW, Li, B* Characterization of structure-antioxidant activity relationship of peptides in free radical systems using QSAR models: key sequence positions and their amino acid Journal of Theoretical Biology, 318 (2013) 29– IF, 21Ao, J, Li, B* Stability and antioxidative activities of casein peptide fractions during simulated gastrointestinal digestion in vitro: Charge properties of peptides affect digestive Food Research International, 52 (2013) 334–341, IF, Xie, NN, Zhou, T, Li, B* Kefir yeasts enhance probiotic potentials of Lactobacillus paracasei H9: The positive effects of coaggregation between the two Food Research International, 45 (2012) 394– IF，15Ao, J, Li, B* Amino acid composition and antioxidant activities of hydrolysates and peptide fractions from porcine Food Science and Technology International, 2012, 18:425- IF, Wang, C, Li, B* Separation and identification of Zinc-chelating peptides from Sesame protein hydrolysate using IMAC-Zn2+ and LC-MS/MS Food Chemistry, 134(2012)1231- IF, 655Chen, M, Li, B* The effect of molecular weights on the survivability of casein-derived antioxidant peptides after the simulated gastrointestinal Innovative Food Science and Emerging Technologies, 16 (2012) 341– IF, 03Liu, CC, Zhou, T, Li, B* Gastrointestinal tolerance and adhesion to Caco-2 cells of Lactobacillus paracasei H9 in presence of its African Journal of Microbiology Research, A IF, Li, YW, Li, B*, He, JG, Qian, P Structure-activity relationship study of antioxidative peptides by QSAR modeling: the amino acid next to C-terminus affects the Journal of peptide science, 2011，17(6), pp 454-Li, YW, Li, B*, He, JG, Qian, P Quantitative structure-activity relationship study of antioxidant peptides by using different sets of amino acids Journal of Molecular Structure, 998(2011)53-Chen, G, Luo, YC, Ji, BP, Li，B*, Su, W, Xiao, ZL, Zhang, GZ Hypocholesterolemic effects of Auricularia auricula ethanol extract in ICR mice fed a cholesterol-enriched J Food Sci Technol-Mysore,, 2011,48(6):692– IF，Li, YW, Li, B* Quantitative structure-activity relationship study of radical scavenging peptides based on ORAC method by using different sets of amino acids CMBB 2010 (2010 First International Conference on Cellular, Molecular B 国际会议论文（EI收录）, 25- 齐齐哈尔，中国 V3, P251-Luo, YC; Li, B*; Ji, H; Ji, BP; Ji, FD; Chen, G; Tian, F Effect of soybean varieties on the fibrinolytic activity and sensory characteristics of Journal of Food Processing and Preservation, 2010,34;S 2;457-469Yang, ZW; Zhou, F; Ji, BP*; Li, B*; Luo, YC; Yang, L; Li, T Symbiosis between Microorganisms from Kombucha and Kefir: Potential Significance to the Enhancement of Kombucha F Appl Biochem B, 2010, 160(2)：446-Zhou, T, Li, B*, Peng, C, Ji, BP, Chen, G, Ren, YL Assessment of the sequential simulated gastrointestinal tolerance of lactic acid bacteria from kefir grains by response surface Journal of Food S 2009,74(N6), M328-334; (SCI, IF, 489)Luo, YC, Chen, G, Li, B*, Ji, BP, Guo, Y, Tian, F Dietary Intervention with AHP, a Functional Formula Diet, Improves Both Serum and Hepatic Lipids Profile in Dyslipidemia M Journal of Food S 2009, 74(06), H189- (SCI, IF,489)Zhao, L, Ji, BP, Li, B*, Zhou, F, Li, JH, Luo, YC Immunodulatory effects of aqueous extract of Velvet antler (Cervus elaphus Linnaeus) and its simulated gastrointestinal digests on immune cells in Journal of food and drug 2009, 17(4), 282- (SCI, IF,471)Luo, Y C, Chen, G, Li, B*, Ji, BP, Guo, Y, Tian, F Evaluation of antioxidative and hypolipidemic properties of a novel functional diet formulation of Auricularia auricula and H Innovative Food Science and Emerging T 2009, 10, 215– (SCI, IF, 474)Tian, F, Li, B*, Ji, BP, Zhang, GZ, Luo, YC Identification and structure-activity relationship of gallotannins separated from Galla LWT-Food Science and Technology, 2009, 42, 1289- (SCI, IF, 887)Tian, F, Li, B*, Ji, BP, Yang, JH, Zhang, GZ, Chen, Y, Luo, YC Antioxidant and antimicrobial activities of consecutive extracts from Galla chinensis: The polarity affects the Food Chemistry, 2009, 113 (1): 173- ( SCI, IF, 052)Luo, Y C, Li, B*, Ji, H, Ji, BP, Ji, FD, Chen, G, Tian, F Effect of soaking and cooking on selected soybean variety for preparation of fibrinolytic D Journal of Food Science and T 2009, 46(2), 104– ( SCI, IF, 221)姜良萍,李博*,王婵,罗永康 鲢鱼源多肽锌的制备工艺对其抑菌活性的影响。食品科技，2013, 38(02)：125-刘丛丛,纪凤娣,李博* 接种与调酸发酵对白菜中亚硝酸盐含量的影响，食品工业科技，2013,34(10)：215-218,刘丛丛,纪凤娣,姜良萍,李博*,罗永康副干酪乳杆菌H9复合涂膜技术对草鱼的生物保鲜作用 食品科技，2013,38(11):146-张淼，李博*，钱平食品中油脂提取及过氧化值检测方法的优化 食品工业科技, 32(12)：497-陈敏，敖静，李博* 分子量对酪蛋白多肽抗氧化活性的影响 食品工业科技, 09:95-肖龙恩,钱平,董新娜,李博* 压缩饼干硬度临界值的确定以及加速试验条件下硬度的变化规律 食品科技, 2012, 37(05)：52-董新娜,李博*,钱平,肖龙恩,张晓娟 能量棒贮藏期稳定性及其货架期预测 食品科技, 2012,37（06）：182-孟祥升,李博* 副干酪乳杆菌及其胞外多糖的抗氧化性研究 食品科技, 10 授权发明专利：李博，汪婵 芝麻蛋白源金属螯合肽与肽微量元素螯合物及其应用 专利号：ZL 9李博, 籍保平, 陈峰 源自胶原蛋白的抗氧化肽及其用途 专利号: ZL李博, 籍保平, 陈峰 一种源自胶原蛋白的抗氧化肽混合物及其制备方法和用途 专利号: ZL李博, 任雅丽, 籍保平, 韩辉 一种开菲尔冻干菌粉及其制备方法和应用 专利号: ZL籍保平，田文礼，李博，吴薇，杨志伟 一株葡糖酸醋酸杆菌及其应用。专利号ZLX李博, 籍保平 一种发酵豆腐及其制作方法 专利号: ZL李博, 籍保平, 谷大海 复合凝固剂及制作方法和用该凝固剂制作的豆腐及方法 专利号: ZLX “浓缩苹果汁酿制苹果酒关键技术的研究”获教育部技术进步奖二等奖（第4完成人）；2004年2月。证书号: 2003-184。